Veggie Chicken Toss with Lemon Herb Sauce
Bright, vibrant, and packed with flavor, this Veggie Chicken Toss with Lemon Herb Sauce is a wholesome one-skillet recipe perfect for a quick and healthy dinner. Tender strips of seasoned chicken are paired with a medley of crisp-tender vegetables like broccoli, bell peppers, zucchini, and juicy cherry tomatoes, all brought together by a zesty, homemade lemon herb sauce infused with fresh parsley and basil. Simple to prepare in just 35 minutes, this dish delivers a perfect balance of protein, fresh produce, and citrusy tang, making it an ideal meal for busy weeknights or light, flavorful entertaining. Serve it as a standalone entrée or alongside crusty bread or a side of rice for added heartiness. Keywords: veggie chicken toss, lemon herb sauce, quick dinner recipe, healthy one-skillet meal, fresh vegetables and chicken.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 4 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 cups Broccoli florets
- 1 large Bell pepper, sliced (red, yellow, or orange)
- 1 medium Zucchini, sliced into half moons
- 1 cup Cherry tomatoes, halved
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Instructions
Slice the chicken breasts into thin strips and season them with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes on each side until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the broccoli florets, sliced bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cherry tomatoes to the skillet and cook for an additional 2 minutes.
While the vegetables are cooking, in a small bowl, whisk together the lemon juice, lemon zest, fresh parsley, and fresh basil to create the lemon herb sauce.
Return the cooked chicken to the skillet with the vegetables. Pour the lemon herb sauce over the chicken and vegetables, tossing to coat evenly.
Simmer the mixture for 2-3 minutes to allow the flavors to meld. Taste and adjust salt and pepper as needed.
Serve hot, garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 572 mg | 25% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
